Ingredients

• 900 gms (2 lbs) beef chuck, cut into 2-inch cubes
• 225 gms (0.5 lb) bacon, diced
• 4 carrots, sliced
• 240 mls (1 cup) yellow onions, sliced
• 2 garlic, minced cloves
• 2 tbsps flour
• 720 mls (3 cups) red wine
• 480 mls (2 cups) beef stock
• 1 tbsp tomato paste
• 1 fresh thyme sprig
• 1 bay leaf
• 12 pearl onions, peeled
• 450 gms (1 lb) button mushrooms, quartered
• 2 tbsps butter
• 1 tbsp olive oil
• 1 salt and pepper to taste

Instructions

1. Preheat your oven to 450°F (232°C).
2. In a large Dutch oven, cook the bacon over medium heat until browned. Remove with a slotted spoon and set aside.
3. Dry the beef cubes with paper towels and season with salt and pepper. In batches, sear the beef in the bacon fat until browned on all sides. Remove and set aside.
4. In the same pot, add the sliced carrots and onions, and a bit of olive oil if necessary. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
5. Return the beef and bacon to the pot. Sprinkle with flour and toss to coat. Place the pot uncovered into the oven for 4 minutes, then toss the meat and return to the oven for another 4 minutes. This gives the meat a slight crust.
6. Lower the oven temperature to 325°F (163°C). Remove the pot, and add the wine, beef stock, tomato paste, thyme, and bay leaf. Bring to a simmer on the stovetop, then cover and place in the oven. Cook for 2.5 to 3 hours or until the meat is fork-tender.
7. In a separate pan, melt the butter and sauté the pearl onions and mushrooms until browned and tender.
8. When the beef is done, stir in the onions and mushrooms. Adjust seasoning with salt and pepper if necessary. Serve hot, garnished with fresh parsley if desired.

Notes

• Boeuf Bourguignon is a traditional French dish.
• This recipe serves 6 people.
• Cook slowly to develop rich flavors.